April is National Garlic Month! We’re close to the end of April, but fear not: the North American garlic harvest lasts through July, and you can pick up the bulbs until Fall. Even after the green stalks wither and the bulbs are drier, your garlic will remain pungent for any months if you store it well.

The trick is to keep the fresh garlic in a well-ventilated, shady place away from steam and heat. Not by the stove, in other words. I place a tension pole in a shady spot in the laundry room, not close to the washer/dryer, and hang my year’s harvest from it by the stalks. I’ve also cut the stalks off and stored the garlic heads in wicker baskets, on a well-ventilated shelf.

Buy plump, firm bulbs wearing their sheath of papery outer skin. If it’s soft or shriveled, or feels light in the hand relative to its size, it’s not worth buying.

The little bulblets inside the stalks may be worth the trouble of extracting. Press the stalk and judge if the bulblet is big enough to bother with. Sometimes they are.

Now for peeling the cloves. One way is to crush a clove with the flat side of a knife. Just place the knife over the clove and bang your fist down on the knife, taking care to avoid the knife edge. This loosens the garlic skin and makes it easy to pull off. If you prefer to peel the cloves whole, pour hot water over them for a few seconds. The peels will come off with a little help from a paring knife.

A tip for crushing garlic: throw away the metal garlic crusher. You can reduce garlic to a paste on your chopping block in seconds by chopping the cloves coarsely, then scraping the bits with the edge of your knife. One less gadget to wash, and no time spent digging garlic out, blunting your knife in the process.

Where does American garlic come from?

Approximately 80% of the garlic consumed in the United States is imported from China. Prices have gone up with the current tariff war, but some pre-tariff produce may still be found. It won’t be fresh, though. You may find garlic imported from Spain, Argentina, Egypt, India, or Mexico in your grocery store.

California produces about 90% of American-grown garlic. Local garlic very much fresher and tastier than garlic imported from China, and here’s why you should prefer it.

A commenter on Reddit who goes by hamdunkcontest manages the garlic category for a fairly large industrial food ingredients company. These are his insights regarding what American garlic consumers can expect in 2027:

“Assuming the tariffs hold, for this year specifically, some amount of the demand will still be covered by Chinese garlic that was already imported into the US. The balance will likely be covered by Indian garlic.

“The US can’t feasibly cover their current demand with US-origin product. Even if we wanted to increase production, the land we’d use to increase acreage will also need to be considered for other crops that are also impacted by the tariffs.

“What we’ll instead likely see is a modest increase in US production for next year, with the balance of the gap being covered by: 1) Indian or other small tertiary sources, 2) demand being reduced by companies reformulating garlic out of recipes, and 3) Chinese garlic that is illegally dodging the tariffs, though things like falsifying the country of origin.”

It’s enough to make you uproot your lawn and plant garlic, isn’t it? Many in the US and Canada do.

Green Prophet’s editor, Karin Kloosterman, says that in her native Ontario, the local CSA brings the garlic harvest down to one July weekend when they announce that the garlic’s ready to pull. The news spreads around the community by word of mouth and that’s how home gardeners known when to start digging.

Here I go to the local open-air market and revel in the garlic abundance.

But I can’t hang around reveling too long, because the season is short, a month at the longest. I ensure a year’s supply of local garlic by buying a tad more than I’ll need, to account for some inevitable loss over the months.

Eating Garlic a Natural Medicine

People have been claiming health benefits from eating garlic for centuries. Today we include:

Eating a raw clove daily keeps your heart strong, as it reduces cholesterol and blood pressure, and prevents blood clots.

Garlic is known to be antibacterial and antifungal.

Raw garlic, freshly cut, works as a home-remedy antibiotic in a pinch. In other words, sliced raw garlic applied to an infected cut, scrape, or pimple will clear it up. Mashed cooked garlic also works. Obviously, a serious infection calls for standard medical help.

Is all this talk about garlic getting you hungry? We have some great garlicky recipes, like this vegan roasted cauliflower dish and creamy roasted garlic soup. I recommend the soup as a delicious pick-me-up for any time you’re tired and disheartened.

And if you’re not convinced that garlic is the answer to the world’s woes, try this decadent garlic bread recipe from the American food writer Ruth Reichl (taken from her Substack newsletter, La Briffe):

Make Decadent Garlic Bread

1 loaf sturdy French or Italian bread
1 stick sweet butter
1 head garlic
Zest from 1 lemon (optional)
¼ cup freshly grated parmesan cheese (optional)
2 tablespoons chopped parsley or chives (optional)

Begin by cutting the bread in half, lengthwise (a serrated knife helps). Preheat oven to 350⁰ F.

Peel and finely chop the garlic. Melt a stick of sweet butter, and add the garlic.

Slather the garlic butter onto the bread, cut side up, with a brush. Let it soak in. Use it all, and evenly spread the bits of garlic all over. Now is the time to salt it if you want to, and to sprinkle on the zest.

Bake the loaf, cut sides up, 15 minutes. Remove the bread from the oven and wait to take the final step just before serving.

Turn the heat up to broil. Add cheese, if using. Broil for about 2 minutes, watching carefully to make sure it doesn’t burn. Sprinkle with herbs just as it comes out of the broiler and serve immediately.

My note: include all the optional ingredients. It’s the best garlic bread you’ll ever eat.

Happy National Garlic Month!

Cook on – Recipes that feature garlic

Creamy Roasted Garlic Soup — Creamy Roasted Garlic Soup

The Ultimate Hummus Recipe — The Ultimate Hummus Recipe

Ful Medames and Musabaha Recipes — Ful Medames and Musabaha Recipes

Vegetarian Haricot Bean Stew Recipe — Vegetarian Haricot Bean Stew Recipe

Noodles and Lentils Recipe — Noodles and Lentils Recipe

Baba Ganoush Recipe — Baba Ganoush Recipe

Grilled Vegetables With A Middle Eastern Accent — Grilled Vegetables With A Middle Eastern Accent

Spinach and Cheese Bourekas Recipe — Spinach and Cheese Bourekas Recipe

Shakshuka, Tunisian Eggs Poached in Tomato Sauce — Shakshuka, Tunisian Eggs Poached in Tomato Sauce

Late-Summer Pickled Peppers — Late-Summer Pickled Peppers

The post April Is National Garlic Month appeared first on Green Prophet.

Bursting with flavor, dumplings are comforting and irresistable. But their versatility also allows for inventive reinvention. Experiment with unexpected shapes, fillings, cooking methods or dipping sauces to showcase their adaptability. Garnish with spices or crunchy toppings for extra texture and flavor. Their versatility lends itself to creative customization. Pair dumplings with soups, salads or give them an upgraded twist. Let imagination transform favorite dumplings into exciting new dining experiences.

Exploring Asian Fusion Dumplings

Dumplings have global appeal, with almost every culture having its own version. An interesting idea is creating “fusion” dumplings by pairing elements from different culinary traditions. For example, try classic Chinese siu mai dumplings with a Korean kimchi filling. Or use Japanese gyoza wrappers with Thai basil and lemongrass flavors. The possibilities are endless for fusion dumpling ideas .

Experiment by swapping out traditional dumpling ingredients for unexpected ones from other countries. It opens up endless possibilities for unique creations while taking your taste buds on a world tour, all without leaving the kitchen.

Complementary Side Dishes for Dumplings

When deciding what to serve with dumplings, complementary side dishes can expand the experience. Dumplings may shine as the headliner, but they also appreciate some unexpected company. For instance, robust, fruit-forward non-alcoholic grape juices can beautifully balance beef or chicken dumplings’ rich, savory flavors.

For vegetarian mushroom and cabbage dumplings, think about what to serve with dumplings that complements their earthiness. Consider aromatic non-alcoholic fruit-based juices or sparkling water to provide a refreshing counterpoint. Additionally, spicy Asian dumplings pair well with non-alcoholic ginger beers. With some creative thought about what to serve with dumplings, you can expand your palate and complement the flavors.

Taking Dumpling Soup to the Next Level

Dumplings swimming in tasty broth create a comforting soup. But this humble dish can be elevated into something spectacular. Treat dumpling soup as a canvas for your creativity. For example, make a Japanese-inspired chicken and miso broth with vegetable dumplings. Or, a hearty Turkish lentil soup with hearty chickpea flour dumplings. These are ideal for light and fluffy gluten-free dumplings. The chickpea flour also adds extra protein and fiber to make them a healthier alternative.

The diverse broth and dumpling combinations provide wonderful possibilities to showcase one’s culinary talents. Don’t forget to also add some chickpeas to your soup or as a side for extra plant-based protein. Healthy chickpeas make a satisfying and nutritious snack on their own too. With some creative dumpling fillings and flavorful broths, the possibilities for elevating basic dumpling soup into a spectacular meal are endless.

Inventive Breakfast Dumpling Ideas

Typically reserved for lunch or dinner, dumplings also shine at breakfast. Consider taking classic bacon, egg and cheese combinations and turning them into flavorful breakfast dumplings. Or recreate sweet crepes filled with Nutella and bananas as pocket-sized dessert dumplings, perfect with morning coffee. It’s an inventive way to start the day off deliciously.

Delectable Dessert Dumpling Creations

Venturing into dessert territory, why not incorporate sweet fillings into dumplings? Picture mouthwatering apple cinnamon dumplings, indulgent Nutella and strawberry parcels or even creamy vegan avocado and dark chocolate dumplings. These treats can satisfy any sweet tooth while adding an unexpected finale to a meal. Just remember to adjust dough recipes for a suitably tender, sweetened pastry.

Crafting Creative Dumpling Doughs

Playing with different types of dough opens up more ways to serve dumplings creatively. Consider branching out from basic white flour to explore flavor and texture possibilities from other grain and starch sources.

Alternative Grain Doughs

Interesting alternatives like buckwheat, rice, millet or quinoa flours lend earthy, nutty flavors to dumpling wrappers. Mixing in a portion of these nutritious whole grains creates more complex doughs.

Vibrant Vegetable-Infused Doughs

For colorful and healthy doughs packed with extra nutrients and fiber, try mixing in vegetable purees. Options like carrot, sweet potato, pumpkin, beet or spinach not only visually jazz up dumplings but also impart subtle flavors.

Starch-Based Doughs

In place of wheat, get creative with starchy root vegetables as the base. Try creamy potatoes, sweet potatoes or yams, the tender insides of cassava or taro root, or starchy green plantains to craft gluten-free dumpling skins.

Inventive Dipping Sauces for Dumplings

Don’t underestimate the importance of creative dipping sauces. Go beyond conventional soy sauce to truly elevate the experience. For example, combine smoky chipotle with fresh lime and honey to add zip to vegetable dumplings. Or try a garlicky pomegranate molasses sauce contrasting richly filled meat dumplings. With balanced and unique dips, each dumpling bite becomes a flavor adventure.

Baked Dumpling Inspirations

Instead of boiling or frying, try baking dumplings for a crispy, delightful texture without excess oil. Baking unlocks amazing possibilities – from Moroccan chicken stuffed pastillas to baked tofu veggie dumplings. Even sweet apple caramel or blueberry turnovers work wonderfully. There are nearly limitless baked dumpling options for creative cooks.

Spicing Up Dumplings

Adding spice transforms dumplings’ flavor while upping the excitement factor. Balance is key when spicing up fillings. Fiery Kashmiri lamb dumplings or zesty jalapeno and cheese combinations enhance flavor without overpowering. For milder yet flavorful options, try Turkish inspired spinach and feta dumplings with a hint of Aleppo pepper. Thoughtfully spiced dumplings provide an impressive culinary experience.

Global Dumpling Inspiration

Ethnic and cultural variations provide endless inspiration for reinventing dumplings. Infuse flavors, ingredients and techniques from around the globe to put unique twists on this comfort food favorite.

Eastern European Fillings

Eastern European cuisine offers hearty meat and vegetable combos that translate deliciously into dumplings. Try mashed potato and sauerkraut pierogies or tender cabbage stuffed Ukrainian varenyky.

Latin Dumplings

The flavors of Central and South America can be used to liven up dumplings. Imagine empanada-inspired Latin American dumplings with fillings like spiced chicken, sweet plantains or cheesy corn.

Middle Eastern Inspired

For fluffy, doughy dumplings, look to the Middle East. Stuff flatbreads like pita or lavash with lemmajun-style spiced meat or za’atar seasoned vegetables before tightly sealing and cooking to fluffy perfection.

Gourmet Dumpling and Pairing Ideas

Transform simple dumplings into elegant starters by incorporating gourmet beef, chicken or lamb fillings like oregano and tomato seasoned lamb or even za’atar spiced chicken. Accompany such extravagant appetizer dumplings with non-alcoholic sparkling juices or fine teas to impress guest’s palates. Top seafood or vegetable dumplings with sesame or poppy seeds for an exquisite, upscale bite.

Seasonal Dumpling Inspirations

Cooking dumplings with seasonal ingredients keeps flavors fresh and dynamic year-round. Hearty beef and garlic or lamb and rosemary dumplings suit winter while spring’s fresh produce like spinach and asparagus make excellent fillings. Come summer, opt for lighter shrimp and zucchini or tomato and basil variants. Regardless of season, nature offers abundance for creating flavor-packed dumplings.

Shaping Artistic Dumplings

The shaping process offers opportunities for additional creativity. Play with different folding techniques, aesthetic touches or twists on traditional shapes to make dumplings into edible art.

Complex Folds

Elaborate folding patterns like pleats, fans or flowers take some practice but yield stunning results that make dumplings look impressive.

Embellished Designs

Add visual flair by topping dumplings with herb sprigs, crushed color-popping spice blends, grated vegetables or even edible flowers before serving.

Inventive Forms and Shapes

Venture beyond rounds or crescents by crafting dumpling shapes like flowers, animals, hearts or miniature baskets. Let your imagination guide the shaping process.

The Final Dip

Dumplings’ delightful pouches brim with potential for culinary exploration. Whether blending global flavors or textures, transforming them into breakfast items or desserts, baking them into casseroles or incorporating gourmet ingredients – the possibilities are endless. By blending tradition with innovation, favorite dumplings can be reinvented into evolving flavor celebrations.

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A hot Pyrex type glass baking dish can literally explode if placed on a cool surface like a sink counter top…In an illuminating article about the dangers of non-stick ceramic cooking ware, we advised readers of the risks involved in cooking with some types of ceramic cooking utensils following an exposure by a local Israeli TV program. The results of this revelation made us think about buying colorful ceramic cookware. And indeed in Israel some of this cooking ware being either taken off the market or sold at low “fire sale” prices by stores to get rid of existing stocks. What many people may not know, however, is a very serious risk involving the use of what is known as glass bake ware, sold for many years in under the brand name of Pyrex.

Studies conducted on Pyrex bake ware were published last month in the September edition of the Bulletin of the American Ceramic Society found that some of this glassware “is more susceptible than others to explosive shattering.”

Pyrex was the trade name given to this glassware by the American Corning Glass Company that originally began manufacturing this heat resistant glassware more than 80 years ago. The original Pyrex bake ware was made of a mixture known as borosilicate glass which contains at least 5% borosilicate oxide. This substance is what made the glass more resistant to extreme heat or cold; resulting in Corning claiming that it was possible to transfer a hot food dish “from oven to ice box.”

Later versions of Pyrex bake ware, however, were made of a less costly substance, soda-lime silicate, after Corning sold the Pyrex brand name  back in late 1990’s. European versions of the cookware continue to use the older, and safer, borosilicate glass, however.

The above study went on to say that one of the most common dangers of the soda-lime silicate versions is removing a hot baking pan from the oven and placing it on a cool counter top – especially a wet one. From a scientific standpoint, the heat tolerance of the borosilicate glass versions is as much as three times that of the soda-lime silicate ones  which can never be transferred “from oven to ice box.”

With so much adverse publicity going around involving the use of ceramic coated cookware and frying pans, many households have been resorting to cooking with iron or other types of cookware; including that of the long trusted Pyrex brand types.

Heat resistant glass baking ware is common place all over the Middle East. While much of it is made in Europe, especially in France, some does some from various origins under the Pyrex brand name made in the USA. As a result of the American Ceramic Society published study, it might be wise to check to see what substance the glass in that baking pan that you plan to purchase is actually made of. As for glass cookware already on hand, being a bit more prudent when removing a hot dish from a hot oven may prevent an explosive situation at the next family meal.

Tips for cooking safe:

To be on the safe side, read the product warnings when purchasing bakeware, and be ready for the idea that all glassware is breakable at some point. Use glassware in conventional ovens as the directions state, and be careful about placing them on ceramic or new-age stove tops. Lastly try to avoid sudden and extreme changes in temperature when can stress the glassware causing it to shatter.

A new report from CBS is that consumers should also be on the watch out for exploding glass shower doors, also prone to extreme changes in heat as you go from a hot shower to a cold one or vice versa. And this great piece by Wired explains how molten glass can ge made to be shock and heat resistant.

Read more on cooking ware and related products from ceramics:
Ceramic Cooking Pans May be Killing You With Color
Ceramic Cookware Fire Sale After TV Exposure
The Famous Potters of El Qasr
Explosion_Broken Glass_Burst: by Shutterstock

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Baking bread el-Qasr style isn’t great for the lungs, but it does wonders for the beleaguered soul. Twelve hours south of Cairo, past the enigmatic White desert, and past the lush Farafra Oasis, this city was once a Medieval fortress built over an old Roman village. Formerly the capital of Dakhla, the last of the famed oases where intrepid travelers stocked up on provisions before braving the formidable Sahara desert, el-Qasr hasn’t lost its full-bodied, slow-paced rhythm.

But when the news that an Americaine arrived swept through the sleepy village, women suddenly emerged from every corner carrying their woven baskets. “La, shokran,” I said over and over, “No, thank you, la, la, shokran.” One woman, however, taught me something that no money could buy.

As we were getting into our jeep to move on, Abdul Hamid, my guide, told me that one of the villagers was about to bake bread. Last night over dinner at the Desert Eco-Lodge, he explained how they make bread in el-Qasr, so this seemed like an excellent opportunity to see a live demonstration.

“Come Tafline,” he said.

I scrambled after him down into the street below. At the end of the street there was a small, mud-brick enclosure. Inside, an old woman wearing a yellow hajib was fanning a fire in a giant clay oven.

The oven looked like a great big jar, which is not surprising given that the village is renowned for its pottery. We were joined by the woman’s daughter, and two small grandchildren, who all helped with the bread-baking event.

Once we were all assembled, the old woman fed straw and sheep poop into the side of the oven, which then billowed a horrific black cloud of smoke. I was pressed against the wall in a corner, the little girl hid her face, but the baker-woman fanned the fumes.

“Would you like to try?” Abdul Hamid asked. “I take photo.”

“No, no, that’s OK,” I said. “I’ll stay here.”

From what I could gather, though there was a definite language barrier, the dough consists of dried cornmeal, salt, and water. This mixture is kneaded together and left in the sun for half an hour.

The sun-baked dough is then carried to the enclosure on lightweight plates that looked suspiciously like dung.

“No, they are made from paper,” said Abdul Hamid.

The villagers collect, wet, and ground used paper into a pulp, which is then molded into round trays with a small lip.

While the old woman tends the bread in the oven, pulling out the loaves, dusting off the black soot, turning them around, and somehow never getting burned, the daughter prepares the next batch.

After roughly fifteen minutes, the bread was done. My hot loaf of (rather bland) bread that I absolutely couldn’t refuse was wrapped into two sheets of white paper covered in Arabic script. I handed over 10 Egyptian Pounds (about $1.50) in return.

“Shokran,” I said. “Thank you very much.”

She rattled off something in Arabic and then kissed me on both cheeks. My soul, weary from Cairo’s troubles, has been mercifully restored.

More on Culture in Egypt:

Egypt May Survive Climate Change Thanks to AUC Students

Mekano Designs Renewable Energy Skyscraper for Cairo’s Garbage City

Eco Sins of the Chesire Blogger

all images via Tafline Laylin

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What if we told you that there is a way, if you’re as industrious as the Dutch founders of a website called Tweetjemee, to buy meals from your neighbors? Frankly, if such a service existed I’d harass Miriam every day for her spinach and mushroom soup or her delicious-looking sambusaks.

For every lousy cook like me, there are hundreds of Miriams who have sensational culinary skills just waiting to be shared. Tweetjemee cooks have an opportunity to do just that, while everyone else in the neighborhood can enjoy a home-cooked meal without the hassle of going out to a restaurant.

This is how it works:

Tweetjemee set up a website where budding chefs post images and descriptions of their meals, I’m guessing each day. They also post their prices and preferred collection times. Buyers can then browse posts from people in their neighborhood, place an order, and pick it up at the agreed upon time.

Payment goes to the website’s founders, and then is disbursed to cooks on a monthly basis. A 30% fee covers the listing and admin, 10% of which – we especially love this part – is donated to the World Hunger Project.

Springwise writers note that this system lacks commercial food quality controls. True, but it’s safe to say that men and women cooking at home are as unlikely to poison customers are they are their families, but I suppose anything is possible.

The benefits seem to outweigh the detriments. Such a scheme can foster incredible bonds in a community – since stomachs and hearts are closely related – and keeps money within the community. And it’s super eco-friendly. Restaurants can be a source of tremendous waste and consume tons of energy to heat and cool.

I’d almost say there is a chance for better quality control with home-based food sales, particularly if there is a feedback system. If Joe Randolph consistently produces tainted food and customers were able to point that out, then JR’s business would dwindle very quickly.

So, for all the world’s Miriams (I hope my sister-in-law is reading this), why not get your foodie groupies together and let the rest of us get a taste of your delicious, and wholesome home-cooking?

:: Springwise

Recipes that will make your mouth water:

2 RECIPES: Cool and Hot Arabic Almond Milk

A Classic Recipe for Muhamarra Red Pepper Spread From Aleppo

Holiday Recipes: Make Your Own Ricotta

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